in Germany

German veal liver

updated

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Ingredients for 4 servings:

  • 600 g veal liver, sliced
  • 1 tbsp flour
  • 1 large onion(s)
  • 1 tbsp fat
  • 1 tbsp mustard (tarragon mustard)
  • salt and pepper
  • marjoram
  • 1 cup meat broth
  • 3 apples
  • 1 tbsp butter
  • e.g. sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the fat in a saucepan and sear the liver slices until crispy. Remove and keep warm. Dust the leftovers with flour, toast briefly, and then pour in the meat broth. Stir in the mustard, simmer the sauce for a few minutes, and season with salt, pepper, and marjoram. A little sour cream can also be added. Peel and core the apples, slice them, and fry them on both sides in hot butter. Slice the onion and fry them in the fat until browned. Season the liver with salt and pepper, and pour the sauce over it. Scatter the fried onions over the top and add the fried apples. Serve with rice, parsley potatoes or mashed potatoes, and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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